Cube the sweet potato and boil until it is soft but not TOO soft. Drain and mash. Mix in enough flour so that it is not crazy sticky. I measured my sweet potato by putting it in a measuring cup before dicing it and thus figuring out its size by the amount of water displaced. For a 2 cup sweet potato, I needed 1.5 cups of gluten free flour. Perhaps 1/2 teaspoon salt.

Then take a small fist sized chunk and squish it flat with your hands/fingers and fry it in coconut oil.